Dean Alain Sailhac stopped by the library to recommend a few new acquisitions – the My Best series from Alain Ducasse publishing. We now have all four of the titles in the collection; Alain Ducasse, Eric Ripert, Daniel Boulud and Pierre Herme, but Chef Sailhac particularly enjoyed the Ripert and Boulud books. He loves the books because, “It’s easy to understand the plate you are going to prepare” and it’s best to be prepared to work in any kitchen and for anyone who wants to be a chef.

In case you didn’t know, Chef Will is a bit of a bean fanatic, or as Eliza Green says a “Legumaniac” Chef Will recommends her book the Bean Bible “for OBVIOUS REASONS!” and says it is best for reference. So take a look if you are trying to decide how to prepare your heirloom beans.

Interested in Molecular Gastronomy? Chef Jose has a suggestion for you. Molecular Gastronomy At Home by Jozef Youssefcovers all the basics you need for taking molecular cuisine out of the lab and into your own kitchen.

School President, Erik Murnighan suggests Blood Bones & Butter by Gabrielle Hamilton. He loves this book because “She is amazing! Her stories are great, she is a role model for all aspiring chefs and she has worked hard for every ounce of success she has achieved!”

Are you more of a pastry person? Chef Tom Jones has a pick for you this month. Chef Tom recommends How Baking Works by Paula Figoni because “It explains why….” and he says it is best for, “A chef who wants to understand the basic physics and chemistry of baking.”

And last but not least we have another staff pick from Chef Kir. The Ethicurian Cookbook by the staff of the Ethicurean; Jack, Matthew, Ocho Paula and Iain. Chef Kir loves this book for “Its honesty and rusticity. Awesome pictures and wonderful stories with all the recipes. Love the Eccles cake recipe.” and it is Best for “Cooking with the seasons”